Rautureau now says the opening date will be December 4. (UPDATED Nov. 19.)Workers on the site at Sixth Avenue and Union Street, in the Sheraton Seattle, had told me Dec. 2, and the Sheraton says Dec. 4. Rautureau, who is the only one who really knows for sure, cannot say exactly when, except to say soon.

The three-leveled Loulay will offer what Rautureau calls “contemporary French cuisine in an urban setting.”

When I was there two days ago, counters were still being installed and one of the workers said that there had been many inquiries from lookie-loos trying to peek through and around the plastic construction barrier.

Rautureau, who has a tremendously loyal following, closed his 26-year-old restaurant Rover’s on June 23. It was one of Seattle’s perennial favorites. Rautureau still has his popular neighborhood hangout, Luc, on the corner of 28th Avenue and East Madison Street and named after Rautureau’s father, Luc Rautureau.

A second restaurant about to open in downtown Seattle is chef/restaurateur Jason Wilson’s Miller’s Guild, which will open to the public Dec. 7 in the Hotel Max at 612 Stewart St. Though many have called it a steakhouse, Wilson says it is much more, and the polar opposite of his popular restaurant Crush.

Wilson, who is co-owner with three others, says the eatery will open first for dinner only, and then in mid January will offer breakfast, lunch and a happy hour as well.

Wilson wants to take what he calls “a business approach to lunch and breakfast,” appealing to business people in the area, their tastes and time schedules.

Business Journal food blogger Glenn Drosendahl is working on a larger story about Miller’s Guild, but suffice it to say this eatery, in a 1926 historic building, is creating lots of buzz. “I see it as everyday approachable dining,” Wilson tells me. The least expensive item will be a $2.75 breakfast muffin. One of the most expensive will be a 2 pound, dry-aged steak, priced at somewhere around $125.